Mini Bacon Herb Cupcakes with Cream Cheese Frosting

There’s a few things you need to know right up front about this recipe. First of all, those cupcakes are about all of one inch tall. When I was done with the pictures I realized that I should have put something next of them for scale, but since I didn’t you’ll just have to take my word for it. You make them in min-muffin pans, which means they are bite-sized little morsels. This is a dangerous, dangerous thing.

The second thing you need to know is that they are pretty much the best little appetizer I’ve ever made. The cupcake is a light little dough that has crumbled bacon and chopped herbs and scallions mixed in. You can use whatever herbs take your fancy…I went with thyme, parsley and a little sage.The third thing you need to know is that the frosting is made with cream cheese. I got all elegant and piped it on with my handy pastry bag, but you could spread it on with a knife and it would be just as delicious. Garnish the frosting with a little bit of herb, or a little bit of bacon. (Guess which ones went faster in my house?)

The final thing is that they took about 15 minutes to put together, not counting the agonizing time I had to wait for them to bake and then cool. I have ZERO patience when it comes to waiting for bacon anything to be done.

Bake at 375° for 20 minutes or until golden brown. Remove cupcakes from pans to a wire rack, and cool completely (about 30 minutes). Spread or pipe tops of cupcakes with cream cheese. Garnish, if desired.

Just scrumptious! I will be making these for a Halloween party next week. And yes, I will bring a cake plate to showcase their appeal.I can see them towering above the casseroles and other savory dishes, only to vanish!

Of my many starred recipes you have posted, I finally made something! I have gotten major approval to bring these to my fiancés family Thanksgiving! They are fantastic! So savory and creamy and wonderful! Think I may add some cheddar next time…

Trackbacks

[…] Cupcakes can be savory instead of sweet, as this recipe for Mini Bacon Herb Cupcakes with Cream Cheese Frosting proves. These cupcakes are made from a mixture of sour cream, crumbled bacon, butter, chopped onions, pepper, self-rising flour and chopped herbs, likes parsley, sage, and thyme, although you can use whichever ones you please. Once these have baked in a mini muffin tin, top them with softened cream cheese and garnish with some herbs or more crumbled bacon. They make a perfect appetizer! Source Framed Cooks […]

[…] Cupcakes can be savory instead of sweet, as this recipe for Mini Bacon Herb Cupcakes with Cream Cheese Frosting proves. These cupcakes are made from a mixture of sour cream, crumbled bacon, butter, chopped onions, pepper, self-rising flour and chopped herbs, likes parsley, sage, and thyme, although you can use whichever ones you please. Once these have baked in a mini muffin tin, top them with softened cream cheese and garnish with some herbs or more crumbled bacon. They make a perfect appetizer! Source Framed Cooks […]

[…] Cupcakes can be savory instead of sweet, as this recipe for Mini Bacon Herb Cupcakes with Cream Cheese Frosting proves. These cupcakes are made from a mixture of sour cream, crumbled bacon, butter, chopped onions, pepper, self-rising flour and chopped herbs, likes parsley, sage, and thyme, although you can use whichever ones you please. Once these have baked in a mini muffin tin, top them with softened cream cheese and garnish with some herbs or more crumbled bacon. They make a perfect appetizer! Source Framed Cooks […]

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Welcome!

Hi there! I’m Kate, and welcome to my world of cooking, taking pictures of what I’ve cooked, eating it up and then doing the whole thing all over again. My camera and I try to get in and out of the kitchen with delectable meals that are both quick and interesting, which is my favorite combination... If you want to know more….